"\u7D05\u8150\u4E73"@en . . . . . . . "\u8150\u4E73"@ja . "Tofu fermentado"@pt . "\u0424\u0435\u0440\u043C\u0435\u043D\u0442\u043E\u0432\u0430\u043D\u0438\u0439 \u0442\u043E\u0444\u0443"@uk . . . "\uD478\uB8E8(\uBD80\uC720, \uC911\uAD6D\uC5B4: \u8150\u4E73, \uBCD1\uC74C: f\u01D4r\u01D4) \uB610\uB294 \uB354\uC6B0\uD478\uB8E8(\uC911\uAD6D\uC5B4: \u8C46\u8150\u4E73, \uBCD1\uC74C: d\u00F2ufur\u01D4)\uB294 \uBC1C\uD6A8\uB41C \uB450\uBD80\uC774\uB2E4. \uB9DB\uACFC \uC2DD\uAC10\uC774 \uCE58\uC988\uC640 \uBE44\uC2B7\uD558\uAE30 \uB54C\uBB38\uC5D0 \"\uC911\uAD6D \uCE58\uC988\"\uB85C \uBD88\uB9AC\uAE30\uB3C4 \uD55C\uB2E4."@ko . . "n\u00E1nr\u01D4"@en . "\uD478\uB8E8(\uBD80\uC720, \uC911\uAD6D\uC5B4: \u8150\u4E73, \uBCD1\uC74C: f\u01D4r\u01D4) \uB610\uB294 \uB354\uC6B0\uD478\uB8E8(\uC911\uAD6D\uC5B4: \u8C46\u8150\u4E73, \uBCD1\uC74C: d\u00F2ufur\u01D4)\uB294 \uBC1C\uD6A8\uB41C \uB450\uBD80\uC774\uB2E4. \uB9DB\uACFC \uC2DD\uAC10\uC774 \uCE58\uC988\uC640 \uBE44\uC2B7\uD558\uAE30 \uB54C\uBB38\uC5D0 \"\uC911\uAD6D \uCE58\uC988\"\uB85C \uBD88\uB9AC\uAE30\uB3C4 \uD55C\uB2E4."@ko . "\u5357\u4E73"@en . . . . "Fermented bean curd"@en . "O tofu salgado (em chin\u00EAs \u8C46\u8150\u4E73) \u00E9 um preparado de tofu muito habitual da cozinha chinesa, que se denomina tamb\u00E9m queijo de tofu ou tofu fermentado."@pt . . . "dauh fuh y\u00FAh"@en . "zy vu"@en . . "260"^^ . "\u8150\u4E73\uFF08\u3075\u306B\u3085\u3046\u3001f\u01D4r\u01D4\uFF09\u306F\u3001\u8C46\u8150\u306B\u9EB9\u3092\u3064\u3051\u3001\u5869\u6C34\u4E2D\u3067\u767A\u9175\u3055\u305B\u305F\u4E2D\u56FD\u98DF\u54C1\u3067\u3042\u308B\u3002\u5343\u5E74\u4EE5\u4E0A\u306E\u6B74\u53F2\u3092\u6301\u3064\u98DF\u3079\u7269\u3067\u3042\u308A\u3001\u4E2D\u56FD\u5168\u571F\u3067\u5E83\u304F\u98DF\u3079\u3089\u308C\u3066\u3044\u308B\u3002\u8C46\u8150\u4E73\uFF08d\u00F2ufur\u01D4\uFF09\u3001\u4E73\u8150\uFF08r\u01D4f\u01D4\uFF09\u3001\u5357\u4E73\uFF08n\u00E1nr\u01D4\uFF09\u3068\u3082\u547C\u3070\u308C\u308B\u3002"@ja . . "d\u00F2ufur\u01D4"@en . . . . . . . . . . . . "tou4-fu0-ju3"@en . "Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings."@en . . . . . . . . "teu fu nen"@en . . "Le tofu ferment\u00E9, sufu, furu (chinois : \u8150\u4E73, f\u01D4r\u01D4, \u00AB lait ferment\u00E9 \u00BB, abr\u00E9viation de doufuru (\u8C46\u8150\u4E73, d\u00F2uf\u01D4r\u01D4, \u00AB tofu lacto \u00BB)) est un condiment se pr\u00E9sentant sous forme d'une p\u00E2te molle et cr\u00E9meuse, \u00E0 forte odeur, obtenu par lacto-fermentation en ensemen\u00E7ant du tofu avec des moisissures de l'ordre des mucorales (appartenant aux genres , Rhizopus, notamment , ou diff\u00E9rentes esp\u00E8ces du genre Mucor : , , ), suivi d'un salage et d'un affinage. Originaire de Chine, il est fabriqu\u00E9 suivant diverses m\u00E9thodes en Asie Orientale. Le terme de sufu est apparu dans un article scientifique en 1970 de Wang et Hesseltine qui citent par ailleurs une dizaine de synonymes, en raison des multiples dialectes chinois. C'est maintenant devenu le terme standard dans la litt\u00E9rature scientifique en anglais. Toutefois le terme de sufu n'est pas familier pour la majorit\u00E9 des Chinois qui emploient actuellement le terme mandarin standard de \u8150\u4E73 (pinyin : f\u01D4r\u01D4) ou \u8C46\u8150\u4E73 (pinyin : d\u00F2ufur\u01D4). Au Japon, le produit est connu seulement dans la pr\u00E9fecture d'Okinawa, sous influence chinoise, jusqu'aux ann\u00E9es 1870 pendant le Royaume de Ryukyu, (sous le nom de tofuyo). Bizarrement, il n'est pas connu dans le reste du Japon ni en Cor\u00E9e. Il est connu aussi aux Philippines comme tao ju, en Tha\u00EFlande comme tau-fu yee et au Vi\u00EAt Nam comme chao ou dau-phu-nyu."@fr . "13231"^^ . . . . "no"@en . "t\u0101u-ki\u00E2m / t\u0101u-t\u0101\u207F"@en . . "\uD478\uB8E8"@ko . . "1095714977"^^ . . . . . . . . "2599201"^^ . . . "Fermented tofu"@en . . . . . "\u8150\u4E73\u6216\u8C46\u8150\u4E73\uFF0C\u53C8\u56E0\u5730\u800C\u7570\u7A31\u70BA\u4E73\u8150\u3001\u9F4B\u71D2\u9D5D\uFF08\u5EE3\u6771\u5728\u4E2D\u570B\u8A08\u5283\u7D93\u6FDF\u6642\u671F\u800C\u958B\u59CB\u6709\u7684\u5225\u540D\uFF09\u3001\u8C93\u4F59\u3001\u8C46\u4E73\u3001\u9709\u8C46\u8150\u3001\u9171\u8C46\u8150\u3001\u7CDF\u8C46\u8150\uFF08\u5F62\u5982\u9152\u7CDF\u9183\u6F2C\uFF09\uFF0C\u662F\u4E00\u7A2E\u5C07\u8C46\u8150\u5229\u7528\u9EF4\u83CC\u767C\u9175\u3001\u9183\u88FD\u3001\u4E26\u4E8C\u6B21\u52A0\u5DE5\u7684\u8C46\u88FD\u54C1\uFF0C\u70BA\u6771\u4E9E\u98F2\u98DF\u7684\u5E38\u898B\u4F50\u6599\u3002\u8150\u4E73\u5728\u4E2D\u570B\u5927\u9678\u3001\u9999\u6E2F\u3001\u53F0\u7063\u3001\u7409\u7403\u53CA\u6771\u5357\u4E9E\u5747\u6709\u751F\u7522\uFF0C\u4F46\u8272\u6FA4\u8207\u5473\u9053\u56E0\u5730\u65B9\u505A\u6CD5\u4E0D\u540C\u800C\u6709\u6240\u5DEE\u7570\u3002\u5982\u8607\u5DDE\u7684\u8C46\u8150\u4E73\u5448\u9EC3\u767D\u8272\uFF0C\u53E3\u5473\u76F8\u5C0D\u7D30\u81A9\uFF1B\u5317\u4EAC\u7684\u7EA2\u65B9\u5448\u7D05\u8272\uFF0C\u504F\u751C\uFF1B\u5EE3\u6771\u7684\u5357\u4E73\u4E5F\u5448\u7D05\u8272\uFF0C\u7136\u800C\u53E3\u5473\u504F\u9E79\u548C\u5FAE\u8FA3\uFF1B\u56DB\u5DDD\u7684\u8150\u4E73\u5247\u66F4\u70BA\u8F9B\u8FA3\u3002 \u660E\u671D\u674E\u65E5\u83EF\u300A\u300B\u8A18\u8F09\uFF1A\u201C\u9EDF\u7E23\uFF08\u4ECA\u5B89\u5FBD\u9EC3\u5C71\u5E02\u9EDF\u7E23\uFF09\u4EBA\u559C\u65BC\u590F\u79CB\u9593\u91A2\u8150\uFF0C\u4EE4\u8B8A\u8272\u751F\u6BDB\u96A8\u62ED\u53BB\u4E4B\uFF0C\u4FDF\u7A0D\u4E7E\u6295\u6CB8\u6CB9\u4E2D\u707C\u904E\uFF0C\u5982\u88FD\u994A\u6CD5\u6F09\u51FA\uFF0C\u4EE5\u4ED6\u7269\u7B46\u70F9\u4E4B\uFF0C\u2026\u2026\u7136\u4F59\u66FE\u4E00\u67D3\u6307\uFF0C\u76F4\u81ED\u8150\u8033\uFF0C\u672A\u7779\u5176\u795E\u5947\u4E5F\u3002\u201D\u8150\u4E73\u901A\u5E38\u7528\u6BDB\u9EF4\u83CC\u767C\u9175\uFF0C\u5305\u62EC\uFF08Mucor sufu\uFF09\u3001\uFF08Mucor Rouxianus\uFF09\u3001\uFF08Mucor racemosus\uFF09\uFF0C\u8FD8\u6709\u6839\u9EF4\u83CC\uFF0C\u5982\uFF08Rhizopus chinensis\uFF09\u7B49\uFF0C\u4F46\u662F\u7531\u9EF4\u83CC\u767C\u9175\u7684\uFF0C\u662F\u7531\u767C\u9175\u7684\uFF0C\u662F\u7528\u67AF\u8349\u687F\u83CC\u767C\u9175\u7684\u3002"@zh . . . . "El tofu encurtido (en chino \u8C46\u8150\u4E73) es un preparardo de tofu muy habitual de la cocina china, que se denomina tambi\u00E9n queso de tofu o tofu fermentado."@es . . . . . . . . . ""@en . . "\u8150\u4E73"@zh . . . . "El tofu encurtido (en chino \u8C46\u8150\u4E73) es un preparardo de tofu muy habitual de la cocina china, que se denomina tambi\u00E9n queso de tofu o tofu fermentado."@es . . . . . . "h\u00F3ngf\u01D4r\u01D4"@en . "\u8150\u4E73\u6216\u8C46\u8150\u4E73\uFF0C\u53C8\u56E0\u5730\u800C\u7570\u7A31\u70BA\u4E73\u8150\u3001\u9F4B\u71D2\u9D5D\uFF08\u5EE3\u6771\u5728\u4E2D\u570B\u8A08\u5283\u7D93\u6FDF\u6642\u671F\u800C\u958B\u59CB\u6709\u7684\u5225\u540D\uFF09\u3001\u8C93\u4F59\u3001\u8C46\u4E73\u3001\u9709\u8C46\u8150\u3001\u9171\u8C46\u8150\u3001\u7CDF\u8C46\u8150\uFF08\u5F62\u5982\u9152\u7CDF\u9183\u6F2C\uFF09\uFF0C\u662F\u4E00\u7A2E\u5C07\u8C46\u8150\u5229\u7528\u9EF4\u83CC\u767C\u9175\u3001\u9183\u88FD\u3001\u4E26\u4E8C\u6B21\u52A0\u5DE5\u7684\u8C46\u88FD\u54C1\uFF0C\u70BA\u6771\u4E9E\u98F2\u98DF\u7684\u5E38\u898B\u4F50\u6599\u3002\u8150\u4E73\u5728\u4E2D\u570B\u5927\u9678\u3001\u9999\u6E2F\u3001\u53F0\u7063\u3001\u7409\u7403\u53CA\u6771\u5357\u4E9E\u5747\u6709\u751F\u7522\uFF0C\u4F46\u8272\u6FA4\u8207\u5473\u9053\u56E0\u5730\u65B9\u505A\u6CD5\u4E0D\u540C\u800C\u6709\u6240\u5DEE\u7570\u3002\u5982\u8607\u5DDE\u7684\u8C46\u8150\u4E73\u5448\u9EC3\u767D\u8272\uFF0C\u53E3\u5473\u76F8\u5C0D\u7D30\u81A9\uFF1B\u5317\u4EAC\u7684\u7EA2\u65B9\u5448\u7D05\u8272\uFF0C\u504F\u751C\uFF1B\u5EE3\u6771\u7684\u5357\u4E73\u4E5F\u5448\u7D05\u8272\uFF0C\u7136\u800C\u53E3\u5473\u504F\u9E79\u548C\u5FAE\u8FA3\uFF1B\u56DB\u5DDD\u7684\u8150\u4E73\u5247\u66F4\u70BA\u8F9B\u8FA3\u3002 \u660E\u671D\u674E\u65E5\u83EF\u300A\u300B\u8A18\u8F09\uFF1A\u201C\u9EDF\u7E23\uFF08\u4ECA\u5B89\u5FBD\u9EC3\u5C71\u5E02\u9EDF\u7E23\uFF09\u4EBA\u559C\u65BC\u590F\u79CB\u9593\u91A2\u8150\uFF0C\u4EE4\u8B8A\u8272\u751F\u6BDB\u96A8\u62ED\u53BB\u4E4B\uFF0C\u4FDF\u7A0D\u4E7E\u6295\u6CB8\u6CB9\u4E2D\u707C\u904E\uFF0C\u5982\u88FD\u994A\u6CD5\u6F09\u51FA\uFF0C\u4EE5\u4ED6\u7269\u7B46\u70F9\u4E4B\uFF0C\u2026\u2026\u7136\u4F59\u66FE\u4E00\u67D3\u6307\uFF0C\u76F4\u81ED\u8150\u8033\uFF0C\u672A\u7779\u5176\u795E\u5947\u4E5F\u3002\u201D\u8150\u4E73\u901A\u5E38\u7528\u6BDB\u9EF4\u83CC\u767C\u9175\uFF0C\u5305\u62EC\uFF08Mucor sufu\uFF09\u3001\uFF08Mucor Rouxianus\uFF09\u3001\uFF08Mucor racemosus\uFF09\uFF0C\u8FD8\u6709\u6839\u9EF4\u83CC\uFF0C\u5982\uFF08Rhizopus chinensis\uFF09\u7B49\uFF0C\u4F46\u662F\u7531\u9EF4\u83CC\u767C\u9175\u7684\uFF0C\u662F\u7531\u767C\u9175\u7684\uFF0C\u662F\u7528\u67AF\u8349\u687F\u83CC\u767C\u9175\u7684\u3002"@zh . . . . . . . . . "fuh y\u00FAh"@en . . . . . . . "dau6 fu6 jyu5"@en . . "\u8150\u4E73\uFF08\u3075\u306B\u3085\u3046\u3001f\u01D4r\u01D4\uFF09\u306F\u3001\u8C46\u8150\u306B\u9EB9\u3092\u3064\u3051\u3001\u5869\u6C34\u4E2D\u3067\u767A\u9175\u3055\u305B\u305F\u4E2D\u56FD\u98DF\u54C1\u3067\u3042\u308B\u3002\u5343\u5E74\u4EE5\u4E0A\u306E\u6B74\u53F2\u3092\u6301\u3064\u98DF\u3079\u7269\u3067\u3042\u308A\u3001\u4E2D\u56FD\u5168\u571F\u3067\u5E83\u304F\u98DF\u3079\u3089\u308C\u3066\u3044\u308B\u3002\u8C46\u8150\u4E73\uFF08d\u00F2ufur\u01D4\uFF09\u3001\u4E73\u8150\uFF08r\u01D4f\u01D4\uFF09\u3001\u5357\u4E73\uFF08n\u00E1nr\u01D4\uFF09\u3068\u3082\u547C\u3070\u308C\u308B\u3002"@ja . "O tofu salgado (em chin\u00EAs \u8C46\u8150\u4E73) \u00E9 um preparado de tofu muito habitual da cozinha chinesa, que se denomina tamb\u00E9m queijo de tofu ou tofu fermentado."@pt . . . "Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings."@en . . "f\u01D4r\u01D4"@en . "Tofu ferment\u00E9"@fr . . . . "Tofu encurtido"@es . . . . . "Fermentedchilibeancurd.jpg"@en . . "fu6 jyu5"@en . . "bean curd cream"@en . "Le tofu ferment\u00E9, sufu, furu (chinois : \u8150\u4E73, f\u01D4r\u01D4, \u00AB lait ferment\u00E9 \u00BB, abr\u00E9viation de doufuru (\u8C46\u8150\u4E73, d\u00F2uf\u01D4r\u01D4, \u00AB tofu lacto \u00BB)) est un condiment se pr\u00E9sentant sous forme d'une p\u00E2te molle et cr\u00E9meuse, \u00E0 forte odeur, obtenu par lacto-fermentation en ensemen\u00E7ant du tofu avec des moisissures de l'ordre des mucorales (appartenant aux genres , Rhizopus, notamment , ou diff\u00E9rentes esp\u00E8ces du genre Mucor : , , ), suivi d'un salage et d'un affinage. Originaire de Chine, il est fabriqu\u00E9 suivant diverses m\u00E9thodes en Asie Orientale."@fr . . . "t\u0101u-j\u00FA/t\u0101u-l\u00FA"@en . . "fu nen"@en . . . .